Warm Pumpkin Curry
Added 2019-10-25 14:35:21 +0000 UTCIt’s soup weather! And I have been in the kitchen perfecting my new favorite meal to serve my family; pumpkin curry.
It's a simple recipe that we have been enjoying with our abundance of winter squash that we grew in our own garden.
Enjoy this curry over basmati rice or if you are grain free you can try it under salted, oven-roasted chickpeas.
Pumpkin or Butternut Squash Curry
Serves about 3
Half of a large yellow onion or one medium one, diced
1 tablespoon curry powder
One small pumpkin or large butternut squash, peeled and cubed
1/4 teaspoon dried thyme
2 cloves of garlic minced or diced finely
1 can full fat coconut milk
squeeze of half a lemon
Salt and pepper to taste
Directions:
Add a little oil (I use coconut oil or avocado oil) to coat the bottom of a large cast iron pot.
With medium heat, add in chopped onions. Then add the curry powder and thyme and let the onions and spices cook together until the onions are translucent but not browned.
Add the cubed pumpkin or butternut squash and salt and pepper and I let it cook covered on a low - medium heat for about 20 min or until the squash is softened.
Sprinkle in the garlic and let it cook for about another 5 minutes. Next, I put in 1 can of coconut milk, and then cover and I let it cook all the way through until the squash was completely soft and has made like a paste rather than chunks.
Salt and pepper to your taste preferences and squeeze a little lemon in as well.
I also add chopped cooked chicken and chopped spinach and serve over rice. (Optional)
